Bruschetta & Cheese

This is best made with New Jersey tomatoes. I live in NJ's sister state, Pennsylvania. Except for the tomatoes I ate in France, no other tomato even comes close...

If you can't get Vidalia onions, try "red" or "sweet" onions.

I made bruschetta last night using an extremely ripe NJ tomato. So ripe that it was east to peel the tomatoes by just using a serrated knife to life up on end of the skin & just pull... skin practically falls off.

The fragrance of the cut up tomato wafted into the living room... pure heaven!!!! The same with the fresh basil.

Blue Ribbon Recipe

This twist on bruschetta is delicious. It's fresh, full of flavor and cheesy! The fresh basil adds a peppery taste and made the Test Kitchen smell amazing. The Test Kitchen

How to Make Bruschetta & Cheese

Mix all ingredients [except crackers/garlic bread] in medium bowl. The cheese is optional for some people but not for me. :-)

Put in refrigerator until flavors mingle, about 4 hours.

Spoon bruschetta onto crackers/garlic bread.

The crackers/garlic bread are not an option for me because of dental problems. I sure wish I could put the bruschetta on the garlic bread. I eat mine with a spoon [that's where I got the cheese idea]. Enjoy!